Side Pannel
Pumpkin pie bars recipe
- Prep Time: 20 minutes
- Cooking Time: 1 hour, 5 minutes
- Serves: 15 bars
Ingredients List
- ----- Crust -----
- 2 cups (240 grams) all purpose flour
- 1/2 cup (113 grams) diced cold butter
- 1/2 teaspoon salt
- iced water (about 3 tablespoons)
- ----- Filling -----
- 2 eggs, lightly beaten
- 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
- 1 cup whipping cream
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Directions
1. Add the flour, diced butter and salt to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs.
2. Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
3. When ready to bake the bars, heat the oven to 350F.
4. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
5. Remove the crust from the refrigerator and roll it out into a 12X8" rectangle. With your fingers press the crust in the button and on the sides of the prepared baking pan.
6. Cover the crust with parchment paper, fill with baking beans and bake the crust for 7 minutes. Remove the baking beans and bake the crust for an additional 5 minutes. Cool completely before pouring the filling in.
7. In large bowl, whisk the filling ingredients until smooth and well blended. Pour mixture into pan over the cooled crust.
8. Bake in the preheated oven for 50 minutes or until a knife inserted in center comes out clean and center is set.
9. Remove from oven, place the pan on a to cooling rack and cool completely. Refrigerate for about 1 hour 30 minutes before cutting into bars.
10. To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice.
11. Store in refrigerator.
2. Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
3. When ready to bake the bars, heat the oven to 350F.
4. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
5. Remove the crust from the refrigerator and roll it out into a 12X8" rectangle. With your fingers press the crust in the button and on the sides of the prepared baking pan.
6. Cover the crust with parchment paper, fill with baking beans and bake the crust for 7 minutes. Remove the baking beans and bake the crust for an additional 5 minutes. Cool completely before pouring the filling in.
7. In large bowl, whisk the filling ingredients until smooth and well blended. Pour mixture into pan over the cooled crust.
8. Bake in the preheated oven for 50 minutes or until a knife inserted in center comes out clean and center is set.
9. Remove from oven, place the pan on a to cooling rack and cool completely. Refrigerate for about 1 hour 30 minutes before cutting into bars.
10. To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice.
11. Store in refrigerator.
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